Here’s the scoop - this vegan vanilla cherry ripple ice cream is as good as (or dare we say, better than) the traditional dairy-based ripple ice creams.
Its ultra-rich, melt-in-your-mouth creaminess will leave you guessing whether it’s truly dairy-free (it is!). The right blend of almond milk and coconut cream gives it a delightfully soft, ice-creamy texture but without an overpowering coconutty taste.
Ripples of sweet, tart seasonal cherries, blended into a base of sweet vanilla make this dessert an ultimate summer delight. So, whip up a batch, before cherry season melts away.
For the ice cream:
- 250 ml coconut cream
- 200 ml plant-based milk (our favourite - almond)
- 1 tsp vanilla extract
- 3 to 4 tbsp of maple syrup (or any other sweetener of choice)
- 3 tsp cornflour
- For the cherry ripple:
- 150g ripe cherries, pitted and halved
- 1 tbsp maple syrup
- 1 tbsp spiced rum (if feeling particularly indulgent)
- Combine coconut cream, milk, vanilla extract, maple syrup, and arrowroot in a saucepan and simmer over low-medium heat for 8 to 10 minutes, or until the mix is thick enough to coat the back of a spoon, taking care not to let the mixture boil.
- Once the mix is thick enough, take it off the heat and cool at room temperature for 30 minutes. Then cover and freeze for 2 to 3 hours, till the ice cream is frozen but still soft.
- Meanwhile add ½ the pitted cherries, maple syrup, and rum to a blender and blitz until smooth.
- Remove the ice cream. Stir to break any ice crystals and then fold in the cherry sauce and remaining pitted cherries.
- Freeze for 4 to 5 hours, occasionally removing and stirring the ice cream to break ice crystals. Once ice cream firms up completely, serve and enjoy!
Let us know how you got on making our vegan Cherry Ripple Ice Cream recipe via Instagram